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Easy Slow Cooker Turkey Soup with Rice Recipe

Easy Slow Cooker Turkey Soup with Rice

A cozy Crockpot soup made with leftover turkey, vegetables, herbs, broth, and long-grain white rice. Fresh parsley and optional lemon juice add a bright finish.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Butter or olive oil
  • 1 medium Medium yellow onion, diced
  • 3 medium Carrots, peeled and sliced
  • 3 stalks Celery stalks, sliced
  • 3 cloves Garlic cloves, minced
  • 8 cups Low-sodium chicken or turkey broth
  • 3 cups Cooked turkey, shredded or chopped
  • 1 cup Uncooked long-grain white rice
Seasonings
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1 leaf Bay leaf
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Finishing Ingredients
  • 1 tablespoon Fresh parsley, chopped
  • 1 tablespoon Lemon juice

Method
 

Step-by-Step
  1. Add the onion, carrots, celery, garlic, broth, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
  2. Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 hours, until the vegetables are tender.
  3. Stir in the uncooked rice and shredded turkey. Cover and continue cooking on HIGH for 45–60 minutes, or until the rice is tender.
  4. Remove the bay leaf. Taste and adjust the salt and pepper.
  5. Stir in parsley and lemon juice, if using, and serve hot.

Notes

For a full 6–8 hour cooking schedule, use 2 1/2 to 3 cups cooked rice instead of uncooked rice and add it with the turkey during the final 20–30 minutes. If the soup becomes too thick, add 1–2 cups hot broth before serving. Refrigerate leftovers within 2 hours and use within 3–4 days.